A traditional German winter dish of kale cooked very slowly with onions and bits of pork belly, pork chops, and sausages.
- 4 onions
- 2 cups beef or chicken broth
- 1-1/4 pounds frozen kale
- 1 pound pork belly
- 1 pound smoked pork chops
- 4 small frankfurter sausages such as Meica, or other smoked boiling sausage
Peel and dice the onions, place in a large pan and steam for 15 minutes in the meat broth.
Add the thawed kale and pork belly and simmer for 1-1/2 hours.
After 45 minutes of simmering, add the pork chops and then, in the last 20 minutes of cooking time, add the sausage.
Season with salt and pepper and serve.